Minestrone Soup

Minestrone Soup

In the winter months, all I want to eat is soups and stews. It’s pure comfort food. And healthy too!


1 tbsp olive oil

1 tbsp unsalted butter

1 onion, chopped

2 carrrots, chopped

2 celery stalks, chopped

1/4 tsp sugar

1 bay leaf

1 rosemary sprig

1 tbsp Italian seasoning

4 garlic cloves, minced

2-3 tbsp pesto

1 796ml can whole tomatoes with liquid, crushed by hand

1 large potato, chopped

2 cans romano or cannellini beans, drained and rinsed

2 1/2 tsp kosher salt

3/4 tsp pepper

6 cups chicken stock

1/2 cup macaroni

1/2 cup freshly grated parmesan cheese

1/4 cup chopped fresh parsley


  1. Heat butter and oil in pot.
  2. Add onion. Cook for about 4-5 minutes
  3. Add celery, carrot and sugar. 3-5 minutes
  4. Add the bay leaf, rosemary sprig and Italian seasoning. Stir.
  5. Add the garlic and pesto. Stir.
  6. Add the crushed tomatoes, potato and beans. Stir together.
  7. Season with the salt and pepper.
  8. Add the stock and bring to boil.
  9. Add the macaroni, and cook for around 5 minutes.
  10. Add the parmesan cheese and parsley. Stir, and enjoy!

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